This makes about 12 pancakes. They should be just a little thinner than American pancakes.

In a small bowl, mix together the 1/4 cup sugar and the cinnamon. Set aside.

In a large bowl, whisk the flour with the salt and the 3 teaspoons of sugar. Slowly, alternate between stirring in the milk and the eggs. Continue to whisk until well-blended.

Peel and core the apples. Cut them into wedges and then slice the wedges into 1/8-inch strips. Toss the apple pieces in a bowl with the lemon juice.

Fold the apples pieces into the batter mixture.

Melt about 1/2 Tablespoon of butter in a small frying pan (6-inches works best) over medium heat.

Add about 1/3 cup of the batter to the frying pan. Cook until golden brown on both sides (about 2 minutes per side). Repeat this step with the remaining batter - adding about 1/2 teaspoon of butter to the pan before making each pancake.

To keep the pancakes warm while making the entire batch, place completed pancakes on a platter or cookie sheet in the oven set to 200 degrees.

To serve, sprinkle the pancakes evenly with the sugar and cinnamon mixture.


These are also great with maple syrup or dusted with some powdered sugar... any sweet topping since the batter itself doesn't have much sugar.

Mr Breakfast would like to thank DixieChick for this recipe.

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